1. Add the diced potatoes, chopped onion, chopped carrots, and minced garlic to the slow cooker.

2. Pour in the vegetable broth and stir to combine.

3. Season with salt, black pepper, and thyme.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.

5. Once cooked, use a potato masher to mash the soup to your desired consistency.

6. Stir in the heavy cream and shredded cheddar cheese until well combined.

7. Serve hot, garnished with chopped chives.